Topic
8 facts from 4 episodes, in date order. These are what speakers said on the shows, each linked to the moment it was said. They aren't independently verified.
early 1800s
Ethan Mollick used the example of an early-1800s English brewery to argue companies can respond to new technology by cutting staff or, like Guinness, expanding and hiring.
“You could either fire most of your staff and go down to two people and make a lot more money per barrel of beer, or you could be Guinness and expand worldwide and add 100,000 people.”
1890s
Will O'Brien says Guinness began an in-house research and development team as early as the 1890s.
“they were starting an in-house research and development team as early as the 1890s”
1980s
O'Brien says Guinness's at-home pour project was first called Project Dynamite and renamed Project Acorn after concerns about shipping parcels labelled dynamite.
“the project was called Project Dynamite. But as you'd imagine in the 1980s, shipping parcels with the word dynamite on it”
1988
In July 1988 Bernard Arnault and Guinness announced a joint venture called Jacques Robert, controlled 60% by Arnault, to buy a stake in LVMH.
“in July of 1988, they announced that they're creating a new JV together between Bernard Arnault and Guinness. It's a 60-40 JV controlled 60% by Arnault.”
1990s
O'Brien says the Guinness widget was voted above the internet in a 1990s list of the top 100 inventions of the 20th century.
“the widget was voted above, did you know it was voted above the internet in the 1990s top 100 inventions of the 20th century”
Undated
A developer built the Gindex using ElevenLabs technology to collect pint prices from pubs in Ireland, with about 3,000 entities able to report prices.
“so people could actually do both sides, could proactively reach out, reactively reach out, always capture through voice, and then 3 ,000 different entities could report their prices and get that across.”
Undated
O'Brien says the statistic was published as 'Student's' t-test because Guinness did not want competitors to know it employed researchers.
“that's why it's called the students t-test still to this day because they didn't want anheuser-busch or heineken or other people to know”
Undated
The seven Cs of Guinness quality standards for bars are crafted presentation, consistent freshness, counter visibility, correct gas, correct temperature, clean lines and clean glassware.
“Crafted presentation, consistent freshness, counter visibility, correct gas, correct temperature, clean lines, clean glassware.”
Episodes